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Macher matha diye lau ghonto(Bengali bottlegourd with fish head)
Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

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We hope you got insight from reading it, now let’s go back to macher matha diye lau ghonto(bengali bottlegourd with fish head) recipe. You can cook macher matha diye lau ghonto(bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  1. Prepare 1 bottlegourd
  2. Use 1 big fried fish head
  3. Prepare 1/2 tsp turmeric
  4. Take 1/4 tsp red chilli powdeŕ
  5. Take 1/2 jeera powder or paste
  6. Get 1 bay leaf
  7. Use 3 tbsp mustard oil
  8. Get 1/4 th tsp jeera
  9. Provide To taste salt and sugar
  10. Take 1 tsp chickpea flour/besan
  11. Take 1 tbsp chopped coriander
Steps to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  1. Remove skin and slit bottlegourd lengthwise into 4 pieces.Chop like 1"sticks.Wash and drain water completely.Pressure cook bottlegourd with 4 tbsp water and 1/2 tsp salt, just 1 whistle and release steam immediately.
  2. Meanwhile smear turmeric and salt on fish head and fry in mustard oil.Set aside.Add jeera to the remaining oil and when they splutter,add the lauki.Also add turmeric,red chilli powder,jeera powder,1bay leaf,salt and sugar to taste.
  3. Toss all till all moisture dries up.Sprinkle little chickpea flour and toss.The curry should be dry.Garnish with chopped coriander and serve with rice.

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